What does every kid want more than to help actually carve a pumpkin? Pick the pumpkin from a pumpkin patch, of course! This year we took the kids to Wallkill View Farm in New Paltz, New York. It was a beautifully sunny fall day in the Hudson Valley.
I’m not sure exactly what this truck was doing there, but it was sitting in the middle of the pumpkin patch…
Chiara claimed her favorite pumpkin, but it proved to be tricky picking!
But, the fun doesn’t stop with pumpkin patches, corn mazes and hay rides alone. Every Halloween needs something decadently sweet, so here’s an easy recipe for you and all those trick-or-treaters. If you’re handing them out, just wrap each fudge piece in wax or parchment paper and you have yourself homemade Halloween candy ready for that doorbell to ring. Since I’ve been addicted to Reese’s Peanut Butter Cups for decades now (no joke!), I’ve given my fudge that flavor combination. But fudge is friendly and very forgiving, so mix in ingredients to match your favorite candy flavor profile.
What’s your favorite Halloween candy?
6 ounces semisweet chocolate, chopped
2 sticks (8 ounces) plus 1 tablespoon unsalted butter
One 16-ounce jar creamy peanut butter
3 cups gluten-free crispy rice cereal or your favorite breakfast cereal
¼ teaspoon salt
3 cups confectioners' sugar
- Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
- In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
- In a small bowl, microwave the remaining chocolate at medium power until melted, 1 ½ minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.